Meatloaf with Rustic Oven-Baked Potatoes

c
@cocinero44

Today, I propose making a traditional dish: Meatloaf, which reminds me of my childhood. My mom used to make it, and we would pair it with mashed potatoes. This time, I chose to accompany it with Rustic Oven-Baked Potatoes. Iron consumption is very important, and we know that meat is...

Meatloaf with Rustic Oven-Baked Potatoes recipe
Prep Time
30min
Cook Time
1hr 30min
Total Time
2hr

Ingredients

6 Servings
(1 serving = 1 slice of meatloaf with a portion of potatoes)

For the Meatloaf

  • ground beef
    ground beef
    1 1/2kg
  • slices white sandwich bread (crust removed)
    slices white sandwich bread (crust removed)
    4
  • milk
    milk
    1cup
  • garlic, minced
    garlic, minced
    2clove
  • parsley, chopped
    parsley, chopped
    1bundle
  • medium onion, chopped
    medium onion, chopped
    1
  • medium bell pepper, chopped
    medium bell pepper, chopped
    1
  • eggs
    eggs
    2
  • Salt, to taste
    Salt, to taste
  • Pepper, to taste
    Pepper, to taste
  • Crushed chili pepper, to taste
    Crushed chili pepper, to taste
  • ketchup
    ketchup
    1cup

For the Potatoes

  • Olive oil, as needed
    Olive oil, as needed
  • medium potatoes
    medium potatoes
    3
  • Rosemary, as needed
    Rosemary, as needed

How to make Meatloaf with Rustic Oven-Baked Potatoes

Meatloaf

  1. Step 1

    In a large bowl, soak the bread in the milk. Mash it well with a spoon until it forms a paste.

  2. Step 2

    Add the ground beef, garlic, parsley, onion, bell pepper, salt, spices, eggs, and three tablespoons of ketchup. Mix everything thoroughly with your hands until well combined.

  3. Step 3

    Transfer the mixture to a medium-sized baking dish and shape it into an oval loaf with your hands.

  4. Step 4

    Using a spatula, cover the top of the meatloaf with the remaining ketchup.

Potatoes

  1. Step 1

    Without peeling the potatoes, cut them into wedges (similar to orange slices).

  2. Step 2

    Place the potato wedges in the baking dish alongside the meatloaf. Drizzle them with olive oil and sprinkle with rosemary.

Cooking

  1. Step 1

    Bake in the oven for approximately 1 1/2 hours, or until the meatloaf develops a golden crust and, when pierced, the juices run clear.

  2. Step 2

    If the meatloaf browns too quickly at the beginning, cover it with aluminum foil while cooking.

Nutrition (per serving)

Calories

621.0kcal (31.05%)

Protein

45.3g (90.54%)

Carbs

12.2g (4.45%)

Sugars

7.4g (14.74%)

Healthy Fat

21.6g

Unhealthy Fat

19.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a juicier meatloaf, avoid overmixing the ingredients as it can make the meatloaf dense.

  2. If you prefer a spicier kick, add more crushed chili pepper to the meatloaf mixture.

  3. Use fresh rosemary for the potatoes to enhance the flavor.

  4. Let the meatloaf rest for 10 minutes after baking to make slicing easier.

FAQS

  1. Can I use a different type of meat for the meatloaf?

    Yes, you can substitute ground beef with ground turkey, chicken, or pork, but the flavor and texture may vary.

  2. Can I make the meatloaf ahead of time?

    Yes, you can prepare the meatloaf mixture and shape it in advance. Store it in the refrigerator for up to 24 hours before baking.

  3. What can I use instead of ketchup for the topping?

    You can use barbecue sauce, tomato paste, or a mixture of mustard and brown sugar as an alternative to ketchup.

  4. How do I know when the meatloaf is fully cooked?

    The meatloaf is done when the internal temperature reaches 160°F (71°C) and the juices run clear when pierced.

  5. Can I peel the potatoes before baking?

    Yes, you can peel the potatoes if you prefer, but leaving the skin on adds a rustic texture and flavor.

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